philadephia sticky buns

Philadelphia Sticky Buns

Ingredients:

Dough:

Cup

Milk

Cup

Sugar

Tsp

Salt

1/3

Cup

Butter

Cup

Warm water

1

Pkg

Dry active yeast

1

 

Egg

2-1/2

Cup

All-purpose flour

Filling:

1/2

Cup

Butter

3/4

Cup

Light brown sugar

Cup

Pecan or walnut halves

Cup

Raisins

Tsp

Cinnamon

Directions:

In a mall pan, heat milk just until bubbles form around pan edges; remove from heat. Add sugar, salt and cup butter; stir to melt butter. Cool to lukewarm.

Sprinkle yeast over water in large bowl, stir to dissolve. Stir in lukewarm milk mixture. Add the egg and 2 cups of flour, beat with electric mixer until smooth. Add the remaining cup flour; mix with spoon or hand until dough is smooth and draws up into a ball.

Turn out dough onto a lightly floured surface. Knead until dough is smooth, about 5-8 min. Place in a lightly greased bowl tuning to coast all sides. Cover with a towel and place in a warm draft free area to rise until double in bulk, about 1 to 1-1/2 hour.

Filling: In a small bowl, cream cup butter, cup light brown sugar with a spoon. Spread onto bottom of a 9x9x2 square baking pan. Sprinkle with nuts.

On a lightly floured surface, roll out dough into a 16x12 rectangle. Spread with cup softened butter; sprinkle with cup brown sugar, the raisins, and the cinnamon. Roll up from long side, jelly-roll style; pinch edge to seal. Cut into 12 pieces; place; cut side down, in pan.

Let rise, covered, in warm place, free from drafts, 1 to 1-1/2 hours, until doubled in size.

Preheat oven to 375. Bake 25-30 minutes, or until golden brown. Invert pan onto serving platter, and let sit one minute before remove removing pan.

 

Yields

12 buns

 

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